West African Style Maafe Meatball Stew
with Sweet Potato and Charred Courgette
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
3 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
50 grams
West African Style Paste
(Contains Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the courgette and slice into 1cm thick rounds. Pop the courgette onto another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until softened, 20-25 mins. Turn halfway through.
While everything's in the oven, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic.
Add the beef mince, season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the meatballs and fry until browned all over, 5-6 mins. Once browned, drain and discard any excess fat.
Stir in the West African paste and remaining garlic, fry for another 30 secs.
Next, stir in the passata, chicken stock paste, peanut butter, water and sugar for the sauce (see pantry for both amounts). Make sure the peanut butter is well disolved into the sauce.
Cover with a lid or foil and simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once the meatballs are cooked, remove the pan from the heat.
Stir in the roasted sweet potato and courgette then season with salt and pepper. Add a splash more water if you feel it needs it.
Serve the maafe meatball stew in deep bowls and dig in.
Enjoy!
